Estudo do efeito do processamento por alta pressão no processo de fritura da batata

The frying process is the most used technique in potato processing before consumption. Some of the textural, nutritional, and sensory changes induced by frying are desirable, but others are harmful to human health. Thus, the main challenge in potato frying is to reduce the formation of the undesirable characteristics, without compromising the sensorial attributes. High Pressure Processing (HPP) technology has been used to accelerate infusion processes, as well as to modify the potato starch, enzymes, texture and physiological processes, and thereby this work aimed to evaluate the potentiality of HPP on modification of physico-chemical properties of raw potato tubers, and of sensory, nutritional and physico-chemical properties of the respective fried potatoes, as well as on asparaginase infusion into raw potato sticks, and consequently on reduction of acrylamide levels in fried potatoes. Whole potato tubers (peeled and unpeeled, packaged in water or under vacuum) subjected to 100-500 MPa for 2.5 min exhibited a decrease of up to 42% in their firmness, and an increase of up to ~12-fold in water exudation of peeled potatoes, due to the changes on texture and cell permeability caused by HPP. Raw potato sticks treated by HPP (200-600 MPa, 2.5 and 10 min) or infused with asparaginase by HPP (100-400 MPa, 5 min) exhibited reductions in firmness (up to 35%), stiffness (up to 38%), and energy for cutting (up to 47%); the roughness of potato surface was also reduced and moisture content slightly reduced; and the concentration of soluble solids/sugars in the exterior water increased. Also, HPP induced starch gelatinization, followed by starch retrogradation at 600 MPa. Due to changes induced by HPP on raw potatoes, HPP pre-treated fried potatoes exhibited higher weight loss after frying, slight lower moisture content, higher hardness (crispness), and a lighter colour. Lipid content, lipid profile and acrylamide levels were quality parameters that were not affected by HPP. When asparaginase was added, acrylamide levels of fried potatoes pre-treated at 100-400 MPa reduced of 26-47%, while with asparaginase alone (without HPP) there was no reduction. Thus, this combined asparaginase and HPP treatment could be a novel strategy for acrylamide mitigation in fried potatoes. In sum, HPP showed to affect the quality of potato tubers at the textural, physical and chemical level, and was efficient on the asparaginase infusion into raw potato sticks. Therefore, it may be used as a pre-treatment for the production of fried potatoes with different/better sensorial, textural and nutritional properties, as well as to improve energetically some industrial processes (for instance, the cutting process and frying time).A fritura é a técnica mais usada para o processamento de batatas antes do seu consumo, e apesar de algumas das alterações texturais, nutricionais e sensoriais resultantes serem desejáveis, outras são prejudiciais à saúde, nomeadamente os elevados níveis de acrilamida (composto carcinogénico) e de gordura. Assim, o maior desafio na produção de batatas fritas consiste na redução da formação das características não desejáveis, não comprometendo as qualidades sensoriais. A tecnologia de processamento por alta pressão (do inglês High Pressure Processing, HPP) tem sido usada para acelerar processos de infusão, bem como alterar o amido, enzimas, textura e processos fisiológicos das batatas. Portanto, pretendeu-se com este trabalho, avaliar a potencialidade do HPP na modificação das propriedades físico-químicas dos tubérculos de batata e das propriedades sensoriais, nutricionais e físico-químicas das respetivas batatas fritas, bem como na infusão de asparaginase em palitos de batata, e consequente redução dos níveis de acrilamida em batatas fritas. Os tubérculos de batata inteiros (descascados e não descascados, embalados em água ou em vácuo) processados a 100-500 MPa por 2.5 min exibiram um decréscimo até 42% na sua firmeza, e um aumento de até ~12 vezes da libertação de líquido para o exterior, devido às alterações texturais e na permeabilidade celular induzidas pelo HPP. Palitos de batata processados por HPP (200-600 MPa, 2.5 e 10 min) ou infundidos com asparaginase por HPP (100-400 MPa, 5 min) apresentaram reduções de até 35% na firmeza, 38% na rigidez, e 47% na energia necessária para o corte; a rugosidade à superfície e o conteúdo em água também diminuíram, e a concentração de açúcares/sólidos solúveis na água envolvente aumentou. Além disso, o HPP induziu a gelatinização do amido, seguida de retrogradação a 600 MPa. Devido às alterações induzidas pelo HPP nas batatas cruas, as respetivas batatas fritas apresentaram uma maior perda de peso após a fritura, uma ligeira diminuição no conteúdo em água, um aumento na sua rigidez à superfície (crocância), e uma cor mais clara. O teor em lípidos, perfil lipídico, e a concentração de acrilamida não foram afetados pelo HPP. Porém, quando a asparaginase foi adicionada, os níveis de acrilamida nas batatas pré-tratadas a 100-400 MPa reduziram-se em 26-47%, enquanto só com asparaginase (sem HPP) não se verificou redução. Assim, o tratamento combinado entre o HPP e a asparaginase poderia ser uma nova estratégia a ser aplicada na redução dos níveis de acrilamida em batatas fritas. Em suma, o HPP afetou a qualidade dos tubérculos de batata ao nível textural, físico e químico, e foi eficiente na infusão de asparaginase nos palitos de batata, e por isso, poderia ser usado não só como pré-tratamento para a produção de batatas fritas com diferentes/melhoradas propriedades sensoriais, texturais e nutricionais, mas também para melhorar energeticamente alguns processos industriais (por exemplo, o corte e o tempo de fritura).Mestrado em Biotecnologi

A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology

The potentiality of high pressure processing (HPP) to possibly enhance diffusion of asparaginase into raw potato sticks, and consequently on reduction of acrylamide levels in fried potatoes was evaluated. Raw potato sticks were immersed in asparaginase (10,000 ASNU/L) and immediately subjected to 0.1, 100, 200 and 400 MPa for 5 min, with total enzymatic reaction times of 5, 10 and 20 min and room temperature. Pressurized raw potato sticks became softer, more flexible, and required lower energy for cutting (up to 47% less); the roughness of potato surface and moisture content were slightly reduced; and the concentration of soluble solids in the exterior solutions increased, indicative of a leaching effect. Due to changes induced by asparaginase and/or HPP on raw potatoes, fried potatoes exhibited higher weight loss after frying, and higher hardness (crispness). The combined treatment with asparaginase and HPP showed to reduce acrylamide levels by 26 -47%, while with asparaginase or HPP alone there was no significant reduction.publishe

Innovative non-thermal technologies affecting potato tuber and fried potato quality

Background: Potatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the frying process, are considered desirable, but others are harmful to human health and, thereby the main challenge is to reduce the formation of the undesirable characteristics, without compromising the sensorial attributes. Scope and approach: In this review, the origin, economic importance, morphology and composition of potato tubers are presented. Afterwards, some factors affecting potato tuber quality, not only for human consumption, but also for further processing are addressed. Then, potato processing is discussed with a focus on the frying process, including the textural, chemical and nutritional changes induced by frying and the main characteristics affecting the quality of fried potato products. Finally, a special focus is given to the novel emerging non-thermal technologies and a brief review of their effects on potato tuber and fried potato quality is provided. Key findings and conclusions: Irradiation, cold plasma, ultrasounds, pulsed electric fields and high pressure processing are innovative non-thermal technologies with potential to be an alternative for the traditional treatments of potato tubers and to be applied as a frying pre-treatment, improving time and energy for slicing and cooking, and creating improved and healthier fried potatoes. Further studies are needed to better understand the subjacent biochemical mechanisms.publishe

The assessment of bacterial nanocellulose functionalized with metal nanoparticles

[Excerpt] Introduction Biocompatibility is one of the mandatory requirements of indwelling medical devices to avoid foreign body reactions and consequential surgical removal.This research was funded by FEDER funds through the Operational Competitiveness Program–COMPETE, under the project POCI-01-0247-FEDER-068924 and by National Funds through Fundação para a Ciência e Tecnologia (FCT), under the project UID/CTM/00264/2020. Cátia Alves, Liliana Melro, Behnaz Mehravani, and Ana Isabel Ribeiro acknowledge FCT, MCTES, FSE, and UE PhD grants 2022.10454.BD, 2020.04919.BD, 2022.13094.BD, and SFRH/BD/137668/2018

A functionalized nanobiopolymer as an alternative for burn wound dressing

[Excerpt] Introduction Burn wounds present higher risk of infection due to extensive damage suffered by the skin and can be dry or wet. Dry burn wounds require moisture environment while wet burn wounds produce exudate needing recurring wound dressing exchange. In both situations, the wound dressing replacement commonly causes excruciating pain.This research was funded by FEDER funds through the Operational Competitiveness Program–COMPETE, by National Funds through Fundação para a Ciência e Tecnologia (FCT), under the project UID/CTM/00264/2020. Talita Nicolau, Cátia Alves, Liliana Melro, Rui D. V. Fernandes, and Behnaz Mehravani acknowledge FCT, MCTES, FSE and UE PhD grants, 2022.15386.BD, 2022.10454.BD, 2020.04919.BD, SFRH/BD/145269/2019, 2022.13094.BD

Pediatric Drug Development: Reviewing Challenges and Opportunities by Tracking Innovative Therapies

The paradigm of pediatric drug development has been evolving in a "carrot-and-stick"-based tactic to address population-specific issues. However, the off-label prescription of adult medicines to pediatric patients remains a feature of clinical practice, which may compromise the age-appropriate evaluation of treatments. Therefore, the United States and the European Pediatric Formulation Initiative have recommended applying nanotechnology-based delivery systems to tackle some of these challenges, particularly applying inorganic, polymeric, and lipid-based nanoparticles. Connected with these, advanced therapy medicinal products (ATMPs) have also been highlighted, with optimistic perspectives for the pediatric population. Despite the results achieved using these innovative therapies, a workforce that congregates pediatric patients and/or caregivers, healthcare stakeholders, drug developers, and physicians continues to be of utmost relevance to promote standardized guidelines for pediatric drug development, enabling a fast lab-to-clinical translation. Therefore, taking into consideration the significance of this topic, this work aims to compile the current landscape of pediatric drug development by (1) outlining the historic regulatory panorama, (2) summarizing the challenges in the development of pediatric drug formulation, and (3) delineating the advantages/disadvantages of using innovative approaches, such as nanomedicines and ATMPs in pediatrics. Moreover, some attention will be given to the role of pharmaceutical technologists and developers in conceiving pediatric medicines

Study on the durability of conductive embroided yarns for application in interactive textiles

Interactive textiles based on electrically conductive yarns are being extensively research due to its ability to functionalize fibrous structures, leading to a high interactivity with the user. The aim of this study was to evaluate the durability of interactive embroidered 100% cotton fabrics, incorporating flexible conductive yarns composed of 77% polyamide (PA) and 23% silver (Ag) (30 tex) when subjected to wear factors such as washing, abrasion, creasing and stretching cyclic tests. The conductive yarns were incorporated on the fabric at two different widths of 2 to 10 mm, keeping a constant length of 10 cm. In order to study the durability of these materials, the fabrics were subjected to different washing cycles, according to the standard NP EN IS0 6330:2002, and to various abrasion cycles, according to the standard NPEN IS0 12947: 1999 showing an increased electrical resistance when testing time is increased. The increase on the electric resistance was more significant in the 2 mm width sample rather than the 10 mm sample. The recovery from creasing, measured according to standard NP EN 22313:1993, was further assessed and no significant changes were observed. It could be concluded that the durability of conductive embroidered textile substrates in terms of washing and abrasion is highly dependent on the width of the conductive yarns embroidered area to perform the function. Larger conductive embroidered areas were found to be significantly more stable to wear factors

The Debate between the Human Microbiota and Immune System in Treating Aerodigestive and Digestive Tract Cancers: A Review

The human microbiota comprises a group of microorganisms co-existing in the human body. Unbalanced microbiota homeostasis may impact metabolic and immune system regulation, shrinking the edge between health and disease. Recently, the microbiota has been considered a prominent extrinsic/intrinsic element of cancer development and a promising milestone in the modulation of conventional cancer treatments. Particularly, the oral cavity represents a yin-and-yang target site for microorganisms that can promote human health or contribute to oral cancer development, such as Fusobacterium nucleatum. Moreover, Helicobacter pylori has also been implicated in esophageal and stomach cancers, and decreased butyrate-producing bacteria, such as Lachnospiraceae spp. and Ruminococcaceae, have demonstrated a protective role in the development of colorectal cancer. Interestingly, prebiotics, e.g., polyphenols, probiotics (Faecalibacterium, Bifidobacterium, Lactobacillus, and Burkholderia), postbiotics (inosine, butyrate, and propionate), and innovative nanomedicines can modulate antitumor immunity, circumventing resistance to conventional treatments and could complement existing therapies. Therefore, this manuscript delivers a holistic perspective on the interaction between human microbiota and cancer development and treatment, particularly in aerodigestive and digestive cancers, focusing on applying prebiotics, probiotics, and nanomedicines to overcome some challenges in treating cancer

The nurse's role in preventing delirium in critically ill adult/elderly patients

Introdução: Delirium é uma disfunção cerebral aguda, associado ao aumento da mortalidade e morbilidade, que atinge frequentemente o paciente adulto/idoso crítico. O enfermeiro tem um papel determinante na prevenção/controlo do delirium, através da implementação de intervenções não farmacológicas. Objetivo: Conhecer as intervenções de enfermagem na identificação, prevenção e controlo do delirium no paciente adulto/idoso crítico. Materiais e métodos: Realizada uma Revisão Integrativa da Literatura de artigos publicados entre 2014 e 2018, que identificaram intervenções de enfermagem dirigidas à prevenção e controlo do delirium no paciente adulto/idoso crítico. Foram realizadas quatro pesquisas, nas bases de dados electrónicas da EBSCOhost e na B-on. Resultados: Identificaram-se 13 estudos, que apresentam intervenções de enfermagem, maioritariamente não farmacológicas, para prevenção e controlo do delirium no paciente adulto/idoso crítico. Destas, evidenciam-se intervenções relacionadas com o ambiente, promoção do sono, intervenção terapêutica precoce, avaliação cognitiva e orientação dos pacientes, intervenções sistematizadas em protocolos, bem como intervenções direcionadas à participação dos familiares, à formação dos enfermeiros e ao ensino dos pacientes. Foram também identificados fatores de risco para o desenvolvimento do delirium e instrumentos de avaliação. Discussão: A prevenção do delirium é importante e imperativa, já que nos pacientes críticos a sua ocorrência está associada ao aumento da mortalidade, morbilidade, do tempo de internamento e a um elevado custo hospitalar. A identificação dos fatores de risco para a ocorrência do delirium devem estar incluídos nos protocolos de abordagem do delirium. Conclusão: As evidências demonstraram que o enfermeiro é fundamental na identificação precoce, prevenção e controlo do delirium, evitando a progressão da doença, contribuindo para a diminuição da morbilidade e mortalidade. A intervenção de enfermagem deve incluir a identificação de fatores predisponentes e/ou precipitantes de modo a contribuir para a diminuição da ocorrência e/ou resolução do quadro de delirium.Introduction: Delirium is an acute brain dysfunction, associated with increased mortality and morbidity, which often affects critically ill adult/elderly patients. Nurses have a crucial role in the prevention/control of delirium, through the implementation of non-pharmacological interventions. Objective: To know the nursing interventions in the identification, prevention and control of delirium in adult/critical elderly patients. Materials and Methods: An Integrative Literature Review of articles published between 2014 and 2018 was carried out, which identified nursing interventions aimed at the prevention and control of delirium in adult/ critical elderly patients. Four searches were carried out, in the electronic databases of EBSCOhost and B-on. Results: 13 studies were identified, which present nursing interventions, mostly non-pharmacological, for the prevention and control of delirium in adult/critical elderly patients. Of these, interventions related to the environment, sleep promotion, early therapeutic intervention, cognitive assessment and patient orientation, interventions systematized in protocols, as well as interventions aimed at the participation of family members, the training of nurses and the teaching of patients are evident. Risk factors for the development of delirium and assessment tools were also identified. Discussion: The prevention of delirium is important and imperative, since its occurrence in critically ill patients is associated with increased mortality, morbidity, length of stay and a high hospital cost. The identification of risk factors for the occurrence of delirium should be included in delirium management protocols. Conclusions: Evidence has shown that nurses are essential in the early identification, prevention and control of delirium, preventing the progression of the disease, contributing to the reduction of morbidity and mortality. The nursing intervention must include the identification of predisposing and/or precipitating factors to contribute to the reduction of the occurrence and/or resolution of delirium.info:eu-repo/semantics/publishedVersio